Low FODMAP recipes: Vegan Cobb Salad
This cobb salad, packed with veggies + protein-rich tempeh 'bacon', is a healthy, light yet satisfying meal. A great vegan low FODMAP dinner that everyone will love!
Ingredients
Tempeh "Bacon"
- 1 package tempeh sliced into 1/2 cm (1/4 inch) slices
- ¼ cup gluten free tamari or soy sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 tablespoon avocado oil for cooking
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup avocado oil or extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon salt
- freshly cracked pepper
Salad Assembly
- 2 hearts of romaine or 1 head romaine, chopped
- 2 cups diced cucumber
- 1½ cups thawed corn kernels
- 2 small Roma tomatoes deseeded and diced
- 1 cup low FODMAP vegan cheese, crumbled like Violife feta
- ½ small avocado sliced
- ¼ cup chopped chives
Instructions
Tempeh "Bacon"
- In a sealable glass container, whisk up tamari, maple syrup, apple cider vinegar, cumin and smoked paprika. Add sliced tempeh, sealand gently invert to coat tempeh with marinade. Marinate on counter for up to 1 hour or in the fridge for up to a day.
- When ready to cook, heat avocado oil in a nonstick skillet on medium heat. Frry tempeh until golden brown on both sides, about 2-4 minutes a side.
Red Wine Vinaigrette
- In a jam jar, shake up red wine vinegar, oil, Dijon, oregano, salt and pepper. Set aside.
Salad Assembly
- In a medium bowl, toss romaine with half the dressing. Arrange on a platter.
- Top with cucumber, corn, tomatoes, cheeze and avocado. Sprinkle over chives and remaining dressing and serve.
Notes
Avocado is low FODMAP in a 1/8 fruit serve, watch your portion! 1/2 an avocado should serve 4 people.